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Business Info

Restaurant: ROSY'S AT THE BEACH
Address: 17320 Monterey Road, Morgan Hill, CA 95037
Type: Restaurant 0-5 Employees
Total inspections: 6
Last inspection: Sep 12, 2013

Score
(the higher the better)
84

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Violation descriptions and comments

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Notification to consumer of ready-to-eat foods containing undercooked food, raw egg, or unpackaged confectionery containing more than 1/2% alcohol. 114012, 114093

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Notification to consumer of ready-to-eat foods containing undercooked food, raw egg, or unpackaged confectionery containing more than 1/2% alcohol. 114012, 114093
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3,)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

COLD WATER AND HAND SINK DOES NOT WORK.
CURRENT PERMIT AND SB180 NOT POSTED IN PUBLIC VIEW.
FACILITY SELLS OYSTERS ON THE HALF SHELL AND MENU DOES NOT CONTAINER CONSUMER ADVISORY.
FAN IN WALK IN CORRODED AND HAS AN ACCUMULATION OF DUST ON IT.
MISSING COLD WATER HANDLE ON FAUCET AT 2 COMP SINK BY DISHWASHER.
OBSERVED ACCUMULATION OF GREASE ON HOOD FILTERS.
OBSERVED COOK RINSE KNIFE AND WIPE WITH TOWEL AND NOT USE SANITIZER. COOK STATED HE USED SANITIZER BUCKET AT COOK LINE TO SANITIZE KNIFE. SANITIZER MEASURED AT 200PPM CHLORINE.
OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN. OBSERVED COOLER WITH FISH DEBRIS IN DUMPSTER NOT BAGGED UP.
DUMPSTER LID IS OPEN.
OBSERVED FOOD IN STAND UP REACH IN STORED IN OPEN CONTAINERS DOUBLE STACKED WITH NO PROTECTION.
OBSERVED FOOD STORED IN OLD CHEMICAL STORAGE CONTAINERS.
OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING. OBSERVED FOOD STORED IN OPEN CONTAINERS.
OBSERVED FOOD STORED ON GROUND IN WALK IN AND DRY STORAGE AREA.
OBSERVED RAW MEAT STORED ABOVE COOKED SHRIMP THAT WAS COOLING.
OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS. OBSERVED FOOD STORED IN REUSED FOOD CONTAINERS.
OBSERVED SILVERWARE STORED WITH HANDLE DOWN IN CONTAINERS.
OBSERVED RAW SALMON (46F), RAW SHRIMP (47F), CLAMS (50F), RAW FISH (50F) HELD ABOVE 41F.
OBSERVED WIPING CLOTHS STORED ON COUNTER IN KITCHEN AND BAR.
SALAD PREP UNIT (46F) AND PREP UNIT AT COOK LINE (52F) NOT HOLDING FOOD AT OR BELOW 41F.
WOMEN'S RESTROOM DOOR DOES NOT SELF CLOSE.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

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Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

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